Sometimes one simple ingredient can step up your game and add that little something extra to a dish. Meet fresh curry leaves. They come from the curry tree, Murraya koenigii. Curry leaves are incredibly aromatic. They have a taste and aroma all their own. Couldn’t quite put my finger on the flavor of curry … Continue Reading
I had my mind made up…was determined to make fat rice noodles (besides, a trip to the Asian grocery store for premade noodles, in HELLISH D.C. traffic, was less than appealing). Plus, I’m always up for a challenge. I don’t want to steer you away from trying this at home, but I will admit, it … Continue Reading
I’ve attempted to make sushi rolls on several occasions. I emphasize the word attempt. Every single time, I swear that I will NEVER, EVER make sushi rolls again. Never. This is one thing best left to professional sushi chefs. It never comes out the way I envision; the rolls never seem to stick together, they fall … Continue Reading
Bibimbap, a Korean dish, which appropriately translates into “mixed rice.” First, lets talk about the rice. The delectable, golden brown, crispy rice… Dolsot (meaning “stone pot”) bibimbap is a variation of this dish in which the vegetables and rice are served in a sizzling hot stone pot. The layer of rice touching the hot … Continue Reading
